Sunday, December 26

Creamed Brussel Sprouts with Pancetta

Inspired by a recipe in the cookbook "Two Dudes One Pan" - this was amazing!  Even Ryan enjoyed it and he hates Brussel Sprouts.

2 lb Brussel Sprouts, bottom rough part cut off and outer leaves removed
8 oz pancetta, diced
2 shallots, chopped
3 garlic cloves, chopped
1 1/2 cups heavy cream

Bring a pot of water to boil, add brussels to pot and simmer for 5 minutes.  Drain and rinse with cold water to stop cooking.  Transfer to cutting board and cut in half lengthwise.  Set aside.

In a nonstick skillet, saute pancetta until extra crispy.  Drain on paper towel lined plan, reserving 1 tbsp of fat.  Add shallots and garlic to skillet, saute until lightly browned and fragrant, about 2 minutes.  Ad cream and simmer until reduced by half, about 5 minutes.  Stir in Brussel Sprouts and pancetta and gently coat in sauce.  The sauce should have thickened a bit, but will still be liquid.  Serve with slotted spoon.

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